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1
Preheat oven to 350 degrees F.
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2
Finely chop the nuts in a food processor or coffee grinder.
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3
Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves.
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4
Brush a 13 by 9-inch baking pan with melted butter and set aside.
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5
Cut a piece of cardboard into a 13 by 9-inch rectangle.
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6
Unroll the phyllo dough and lay the sheets flat on a work surface.
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7
Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan.
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8
Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.
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9
To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts.
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10
Start with a stable base of 8 sheets on the bottom, brushing each with melted butter.
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11
Spread 1/2 the nut mixture evenly over the stacked sheets.
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12
Cover with 4 sheets of phyllo, painting each with melted butter, then sprinkle again with remaining nut mixture.
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13
Top the last layer of nuts with 8 layers of phyllo as you did for the bottom.
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14
Drizzle any remaining butter over top.
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15
If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut.
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16
Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds.
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17
Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky.
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18
Bake for about 40 minutes until golden and flaky.
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19
If the top browns too quickly during baking, tent with foil.
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20
To make the syrup: combine the ingredients in a saucepan and bring to a boil.
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21
Reduce the heat and let simmer for 10 minutes until thickened.
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22
Remove the orange peel, cinnamon stick, and whole clove; set aside to cool.
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23
Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner.
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24
Spoon out the excess and discard.
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25
With the pan flat, pour the syrup evenly over the hot baklava.
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26
Allow to stand for several hours before serving.
